"Diners, Drive-Ins and Dives” is a feast for the eyes — with its mouth-watering close-ups
of America's favorite comfort food. And above all else, there's Guy Fieri hamming it up
for Flavortown fans. So how does it all come together? Here's what the cameras don't show
you on "Triple D."
While the show does its best to capture the atmosphere at all the locations it features,
one thing you'll never actually see is what the dining room crowds actually look like
when Guy Fieri isn't rolling through town. The "Triple D" producers need a controlled
environment to film in, so those candid shots you see of a dining room full of hungry, excited
customers? They're perfectly staged for the cameras.
"Very tender, it falls off the bone."
"It has like nothing wrong with it."
"It's just perfect."
According to the owners of Season 19's Cafe Nooner, businesses have to agree to close
their doors for a few days while the Triple D crew does its thing. So who are all those
people you see on screen, chowing down, and sometimes chatting with Fieri himself? They're
loyal customers, family and friends that have been invited by the restaurant owners to be
part of the shoot.
"This was my English teacher in my sophomore year of high school. This is Mr. Pulitano."
It all sounds like a really good reason to start buttering up your favorite local restaurant
owners. You never know when it could lead to a chance to meet the mayor of Flavortown
himself.
You'll never see it on the show, but a lot of food that gets made never gets eaten — all
for the sake of getting the ultimate shot. Videomaker spoke with Triple D's executive
producers, who explained that there's at least one day of filming at the restaurant before
Fieri ever shows up. And part of that process is shooting the kitchen and the beautiful
finished dishes that come out of it. As production explained,
"A burrito would be sitting there [but] wasn't all that great looking by itself. [So we thought]
what about when they're pouring on the hot tomato salsa or the cheese is sliding off
the burrito? […] We really started to embrace that part of the cooking."
But that means having to make things multiple times to get the perfect glamour shot. As
the owner of Northern Waters Smokehaus in Minnesota told Twin Cities Business,
"I think it cost us nearly $15,000 in wasted product and costs associated with cleaning."
"Brother, you don't need to make anything else. Then again…"
"Salamini basket!"
There's no doubt Fieri has eaten a lot of food while filming "Diners, Drive-Ins and
Dives" since the show's inception in 2006. And it's statistically impossible that all
of those items were delicious. Yet, one thing the cameras will never show you on "Triple
D" is anything Fieri wants to spit out on that first bite — and there's a good reason
for that. According to show creator, David Page, the bar is set high. He told Heavy Table,
"Every place we go has to make real food and it has to be good enough. […] We're incredibly
discerning about what it takes to get on the air."
Fieri himself confirmed this, telling People,
"Not every dish is A+. But if I don't like it, you won't see it."
"Barbecue inside of ramen normal?"
"No, however the flavors really do pair well together."
Of course, not every single thing can be Fieri's favorite, and folks have picked up on that
over all the years of watching Triple D. The host confessed to The Moment that sometimes
off-camera, a cook will say to him:
"Well you didn't go, like, 'This is off the hook.' And I'm like, 'Well, it was good […] don't
be offended, I don't like every song that's on the Rolling Stones album.'"
At the end of the day, Fieri says his intention is to tell fans the true story.
When it comes to "Diners, Drive-Ins and Dives," it's all about Fieri. And he gets the final
say in pretty much every decision about the show, the restaurants, and the food that gets
featured, according to Thrillist. So that means he can pretty much change his mind whenever
he wants.
"Shut the front door. The back door, the side door and all the windows."
If Fieri gets to a location and wants to scrap the plan and have the kitchen whip up something
else on the menu, they have to scramble to get it done. That happened to Minnesota restaurant
Casper and Runyon's Nook, who revealed to Twin Cities Business,
"[We] cooked every item on the menu three times with Guy. […] He wanted to try everything
on the menu, just about. Then they decided what to feature."
Of course, you'll only see smiling faces, excited chefs, and a pumped up host in each
episode of Triple D. But the one last minute change you'll never see? David Page told Heavy
Table,
"To be candid, we have gotten to town and canceled places because the key to the show
is that they have to meet [our standards]."
If Guy Fieri is known for one thing, it's having a personality as big as his appetite.
And while the show works hard to capture the star in all his funkalicious glory, this is
a man who simply cannot be contained on film. And it's not just the aggressive use of Flavortown
slang; Fieri is dedicated and involved, he's deliberate about his interactions with the
restaurant owners, and then, of course, when the time is right he whips out the star power
and anything can happen.
Food Network walked through a typical day of filming on location for "Triple D." It
started at 7:45 a.m. with Fieri running around the set asking questions, because he likes
to be as hands-on as possible. When he's not camera ready, people say he acts and talks
just like a regular dude.
"I was loading camera gear with my team and I was putting it back…and they're like 'Talent
doesn't lift gear.' And I go, 'Well good, tell me when the talent shows up.'"
One restaurant owner recalled to Thrillist,
"[He] was a real nice, down-to-earth guy. [Then] it was like he slipped his 'Guy Fieri'
persona on like a Halloween costume."
It's worth noting, though, that Fieri doesn't spend too much time chatting it up with restaurant
owners beforehand. One producer told People,
"That's very important because they're having a genuine, organic moment of meeting each
other for the first time [on camera]."
You're always in for a good time with "Triple D." You'll get your fair share of Fieri's
wisecracks and you might even see him try and goof around a bit in the kitchen with
the chef. Fieri does whatever it takes to make good TV, but it's arguable that the real
good time is happening behind-the-scenes.
"Are we in Flavortown right now?"
"I'm at customs. I am crossing the border."
According to various sources, there's no shortage of goofing around between Fieri and the Triple
D crew when the cameras aren't rolling. Jokes abound, as do the pranks. There have even
been instances of flying food, according to Food Network, and Heavy Table reported on
some sort of game involving hiding meat in random places.
At the end of the day, the cameras definitely can't capture just how tight-knit the crew
is. Fieri shared with the outlet,
"The crew is vital. If I don't have the crew there, then it doesn't work. These are my
friends."
The chef also mentioned to Videomaker that while he's hosted several different shows
over the years, each with their own crew, he's closest to the Triple D gang, adding,
"Crew members have paid their dues on this show and are very heavily invested in its
success."
Considering how long it's been on the air, "Triple D" is certainly not without its share
of behind-the-scenes drama. From creative disagreements to ugly lawsuits, there have
been some major speedbumps on the road to Flavortown.
Perhaps the biggest scandal to hit the show was the fierce falling out between Fieri and
show creator and executive producer, David Page. It's unclear exactly what sparked the
creative differences between the two, but according to reports, Fieri demanded the network
replace Page after 11 seasons.
Page didn't go quietly. In 2011, he sued Food Network, claiming Fieri wasn't showing up
to film episodes that he and the network were under contract for, per The Hollywood Reporter.
Food Network then countersued, claiming that Page had created a hostile work environment.
What followed was an ugly back and forth, with harsh accusations flying from both sides.
Food Network claimed Page used profane language and intimidation tactics. And according to
the New York Post, Page accused Fieri of being difficult to work with, making homophobic
comments, and exhibiting lewd behavior on set. Eventually, Page and the Food Network
reached a settlement, and a new production team took over "Triple D."
One of the most epic moments on any episode of the show is when Fieri takes that all-important
first bite. The camera locks in on him, as his initial reaction says it all. And when
Fieri tastes something amazing, his enthusiasm is unmatched.
"Mmm. That's full speed, man. That's all throttle, no bottle, man. That is just gettin' it done."
But that first bite doesn't tell the whole story. Sure, sometimes Fieri can't help himself
and goes in for a second or a third bite without hesitation, much to the delight of a local
chef. But you'll never see just how much Fieri actually eats in a full day of filming.
When the host and his crew hit the road, they've got a lot of locations to cover in a short
amount of time. So Fieri will often shoot at more than one restaurant in a single day.
At each of those restaurants, Fieri chows down on multiple dishes for the camera, sometimes
more than once so production can get every angle they need. That's a whole lot of greasy,
cheesy, heavy diner food, so Fieri keeps his on-set diet as light as possible. He told
People he drinks a daily green juice packed with fruits and veggies when he's on the road.
"Hey everybody, I'm Guy Fieri and we're rollin' out, lookin' for America's greatest Diners,
Drive-ins and Dives."
No episode would be complete without a shot of Fieri "rolling out" in his Camaro convertible,
seemingly in search of the greatest local bites America has to offer. But if you thought
Fieri was actually cruising from town to town in a little red Chevy, you're in for a disappointment.
Turns out the Camaro is just for the cameras.
In an interview with People, Fieri revealed that the car is transported to each city in
a trailer, and a crew member gets it to each filming location. Besides shooting the intro,
Fieri is filmed opening and closing the car door, and that's about it. This might make
more sense when you consider the fact that the '68 Camaro is worth about $100,000, according
to People. Fieri is also a classic car collector who would probably never put that many miles
on one of his treasured pieces.
Besides his spiky blonde hair and penchant for slang words involving "funk," Fieri is
known for being highly involved in charity events and organizations. From fundraising
money for disabled children, to serving meals to wildfire victims, to creating the Restaurant
Employee Relief Fund to help food workers impacted by the pandemic — raising $24 million
in the process. Fieri has had his hands in a range of philanthropic efforts, but perhaps
the organization closest to his heart is the Make-A-Wish foundation.
Fieri's connection to Make-A-Wish is personal. He watched his sister beat cancer as a child,
and then ultimately lose her battle when the disease returned in adulthood. Fieri told
Thrillist why he is so heavily involved with the org that grants wishes to children suffering
from critical illness, explaining,
"I remember what it's like to be in a hospital with her. I remember that feeling of just
being bored and tired."
As part of his effort to help sick children and their families, Fieri told Delish that
he invites a child from the Make-A-Wish network — and their entire family — to each taping
of the show. You'll never see them on camera, but there will always be that special guest
behind-the-scenes.
After dozens of seasons and hundreds of featured restaurants, the "Triple D" effect is no secret.
When the crew decides to roll through town, the local joints that make the cut may never
be the same. After the episode airs, what usually follows is a huge windfall of business,
from locals and hungry tourists alike. According to Thrillist, Fieri tells owners to prepare
for a whopping 200% increase in business. And that's just right off the bat. Restaurants
also report recurring rushes every time a rerun of their episode airs. And anyone who's
watched Food Network knows that "Triple D" marathons are a common occurrence.
"We got so busy afterwards. We actually had to knock the wall down."
"Out of anger? Was there a family fight? Did something happen?"
"We needed more space."
Still, it's worth noting that appearing on the show doesn't automatically guarantee lasting
success for a restaurant. Flavortown USA, which tracks "Triple D" locations around the
country, notes dozens of restaurants that have closed for various reasons since Fieri
paid them a visit.
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